📝 About This Recipe
This luxurious condiment transforms humble yellow onions into a deep, mahogany-hued relish that balances savory, sweet, and tangy notes. By slowly caramelizing the onions in butter and olive oil before deglazing with aged balsamic vinegar, we unlock a complex depth of flavor that mimics fine charcuterie accompaniments. It is the ultimate secret weapon for elevating burgers, cheese boards, or simple crusty bread into a gourmet experience.
🥗 Ingredients
The Aromatics
- 3 pounds Yellow Onions (peeled, halved, and thinly sliced into half-moons)
- 3 pieces Garlic Cloves (minced very finely)
- 4 sprigs Fresh Thyme (leaves removed and stems discarded)
The Cooking Base
- 2 tablespoons Unsalted Butter (high quality)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Sweet & Tangy Glaze
- 1/4 cup Granulated Sugar
- 2 tablespoons Brown Sugar (packed)
- 1/2 cup Balsamic Vinegar (use a decent quality, slightly syrupy brand)
- 1/4 cup Red Wine Vinegar (for a bright acidic punch)
- 1/4 cup Water (to help dissolve sugars if needed)
👨🍳 Instructions
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1
Prepare your onions by cutting off the ends, peeling back the skins, and slicing them into uniform 1/8-inch thick half-moons. Consistency is key for even caramelization.
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2
In a large, heavy-bottomed Dutch oven or deep skillet, melt the butter and olive oil over medium heat until the butter begins to foam.
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3
Add the sliced onions to the pot and toss thoroughly to coat every strand in the fat. Sprinkle with the kosher salt to help draw out moisture.
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4
Cook the onions over medium heat, stirring every 5 minutes, for about 20-25 minutes. They should soften significantly and reduce in volume by half.
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5
Reduce the heat to medium-low. This is the patience phase. Continue cooking for another 20 minutes, stirring more frequently to prevent sticking, until the onions are a golden straw color.
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6
Add the minced garlic and fresh thyme leaves. Sauté for 2-3 minutes until the garlic is fragrant but not browned.
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7
Sprinkle both the granulated and brown sugars over the onions. Stir well and cook for 5 minutes; the sugar will melt and begin to create a glossy sheen.
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8
Pour in the balsamic vinegar, red wine vinegar, and water. Use a wooden spoon to scrape up any brown bits (fond) from the bottom of the pan—that is pure flavor!
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9
Simmer the mixture over low heat for 15-20 minutes. The liquid should reduce and thicken until it reaches a jam-like, syrupy consistency that coats the back of a spoon.
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10
Stir in the freshly cracked black pepper. Taste the jam—it should be a harmonious balance of sweet, salty, and acidic. Adjust with a pinch more salt if necessary.
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11
Remove from heat and let the jam cool completely in the pan. It will continue to thicken as it reaches room temperature.
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12
Transfer the cooled jam to sterilized glass jars. Store in the refrigerator for up to 2 weeks.
💡 Chef's Tips
For the best flavor, use a mix of yellow and red onions to add color and complexity. Never rush the caramelization process; high heat will burn the natural sugars and make the jam bitter. If the jam becomes too thick after cooling, stir in a teaspoon of warm water or a splash of vinegar to loosen it. If you prefer a spicy kick, add a pinch of red pepper flakes during the sugar-adding stage. Always use fresh thyme; dried thyme can be too woody for the delicate texture of this jam.
🍽️ Serving Suggestions
Spread a thick layer onto a toasted baguette topped with creamy Brie or goat cheese. Use it as a premium topping for a Wagyu beef burger with arugula and blue cheese. Whisk a tablespoon into a homemade gravy or red wine reduction for roasted meats. Pair with a sharp aged Cheddar and a glass of bold Cabernet Sauvignon or a smoky Stout. Fold into a grilled cheese sandwich made with sourdough and Gruyère.